Greek Bruschetta
Yields 24
Greek Bruschetta. Learn how to make our Greek Bruschetta Recipe today. Serve as a snack or an appetizer.
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Prep Time
2 hr 15 min
Total Time
2 hr 15 min
Prep Time
2 hr 15 min
Total Time
2 hr 15 min
  1. 2/3 cup fresh ripe tomatoes, seeded and diced
  2. 1 cup fresh cucumber, peeled and diced
  3. ½ cup kalamata olives, thinly sliced
  4. ½ cup red onion, coarsely chopped
  5. ½ cup feta cheese, crumbled
  6. 2 tablespoons red wine vinegar
  7. 2 tablespoons freshly squeezed lemon juice
  8. 1 tablespoon fresh basil, chopped
  9. 1 tablespoon fresh marjoram, chopped
  10. pinch of dried oregano
  11. salt and ground black pepper to taste
  12. 1 loaf French baguette, cut diagonally into ½-inch thick slices and toasted
  1. Toss together tomatoes, cucumber, olives and onion in a bowl. Top with crumbled feta cheese. Set aside or chill, while making the dressing.
  2. Whisk together red wine vinegar, lemon juice, basil, marjoram, oregano, salt and pepper. Whisk in olive oil until emulsified. Pour into a jar with screw top lid and shake vigorously. Pour over tossed vegetables. It is recommended to allow the salad to marinate overnight in the refrigerator, however, 2 to 3 hours chilling time is also acceptable.
  3. Using a slotted spoon, remove vegetables from the marinade. Spoon about 2 teaspoons of salad over each toasted baguette slices. Drizzle with the marinade and serve.
  1. If desired, top each bruschetta with a teaspoon of Greek yogurt just before serving.
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